Chinese Stir Fry Vegetables

stir fry vegetables


  • 100 g buttom mushrooms
  • 100 g carrots
  • 50 g celery
  • 100 g cauliflower
  • 100 g broccoli
  • 50 g french beans
  • 50 gm red peppers
  • 50 g green peppers
  • 50 g baby sweet corn
  • 50 ml oil
  • 5 g root ginger grated
  • 60 ml soy sauce
  • salt
  • 10 g pepper powder

Method of Preparation

  • Wash and slice the mushroom. Peel the carrot in large batons. trim the celery and cut into large batons.
  • Wash the cauliflower and broccoli, and cut in halves. Wash and slice the peppers. Trim the baby sweetcorns as necessary. The green vegetables may be quickly blanched and refreshed to retain their colour.
  • Heat the oil in a wok or frying pan and add all the vegetables. Fry and continuously stir for approximately 3 minutes.
  • Add the grated ginger, cook for 1 minute. Add the soy sauce, stir well.
  • Correct the seasoning, serve immediately.

Serving Portion : 4

Healthy Eating Tips

  • No additional salt is needed; there is plenty of flavor from the soy sauce, ginger and pepper.
  • Serve with steam rice or noddles.

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